Russ's Spinach Lasagna
Time needed
20 min
preparation
+
1 hour
cooking
Serving Size / Yield
10-12 servings
Ingredients
- 1/2 pkg. lasagna noodles
- 2 26-oz. jars tomato and basil spaghetti sauce
- 1 lb. ricotta cheese (may substitute cottage cheese)
- 1 10-oz. pkg frozen chopped spinach, thawed and well-drained
- 1 1/2 C. mozzarella cheese, shredded and divided
- 1/2 C. grated parmesan cheese
- 2 eggs, beaten
- 2 Tbs. chopped parsley
Directions
Cook lasagna noodles as per directions. Combine ricotta cheese, spinach, 1/2 C. mozzarella cheese and eggs. Mix well. Lightly grease a 9x13-inch baking dish with cooking spray. Spread two C. spaghetti sauce in dish. Top with half each: cooked pasta (overlapping in dish), ricotta cheese, spaghetti sauce and parmesan cheese. Repeat layering. Cover and bake 45 to 50 minutes or until hot and bubbly. Uncover, top with 1 C. mozzarella cheese. Bake 5 minutes longer, let stand 15 minutes. Top with parsley.
